What are hush puppies?
Hush puppies are a ball-shaped food made of cornmeal batter that is deep fried. They are a popular side dish in the Southern United States and are often served with seafood dishes. The name “hush puppy” dates back to the Civil War era, when Confederate soldiers would fry cornmeal batter over the campfire and throw the scraps to their barking dogs to “hush the puppies.”
Hush puppies are a staple of Southern cuisine that have a crunchy outer layer and soft, fluffy interior. They can be seasoned in a variety of ways, but often contain onion, garlic, and sometimes jalapeños or cheese mixed into the batter before frying. The texture contrasts between the crispy exterior and fluffy interior make them an irresistible and addictive side dish.
Origin of Hush Puppies
While the exact origins of hush puppies are unknown, they likely emerged in the southern United States in the mid-19th century. Some sources claim they originated in Georgia or the Carolinas, where cornmeal was a staple ingredient. The name “hush puppy” first appeared in print in a cookbook published in Atlanta, Georgia in 1899.
According to legend, Confederate soldiers would fry leftover bits of cornmeal batter in oil over the campfire to create crispy snacks. They would toss these fritters to their hungry and noisy dogs to “hush the puppies” during the Civil War. This is one folk etymology of how hush puppies got their name.
Another theory is that enslaved cooks in the South created the fritters and gave them to unruly dogs to appease them. The term “hush puppy” grew from Southern hunters and fishermen who would fry a quick cornmeal batter snack over the fire while fishing or hunting with their dogs. Regardless of the exact origin, hush puppies grew into a quintessential Southern food over the late 19th and early 20th centuries.
Regional Differences
While the core ingredients of hush puppies are generally the same, there are some regional differences in how they are prepared across the South:
– In Georgia and the Carolinas, they tend to be small, round balls of soft cornmeal batter fried to a golden brown with diced onions mixed in.
– In Mississippi and Alabama, the batter has more of a spoonbread-like consistency with egg and baking powder and is dropped by spoonful into the hot oil.
– In Louisiana, Creole and Cajun influences mean hush puppies are seasoned with garlic, peppers, and often shrimp or crawfish.
– In Texas, hush puppies may include jalapeños, cheese, and corn kernels in the batter.
So while the basic concept is similar, the seasoning and shaping of the hush puppies can vary by sub-region and local tastes across the South.
Ingredients in Hush Puppy Batter
While recipes can vary, the basic ingredients in hush puppy batter are remarkably simple:
Cornmeal
Cornmeal is the core ingredient that gives hush puppies their signature gritty crunch. Self-rising white or yellow cornmeal is most commonly used. Fine ground cornmeal will result in a crunchy texture, while more coarsely ground cornmeal gives the batter a heartier, nubby texture.
Flour
A small amount of flour is usually added to lighten the dense cornmeal batter. All-purpose flour or self-rising flour helps bind the batter together and allows the hush puppies to puff up when fried. Around 1/4 to 1/3 cup of flour per cup of cornmeal is typical.
Salt
Salt is added to the batter to properly season the hush puppies. About 1 teaspoon of salt per cup of cornmeal gives enough seasoning without over-salting.
Baking Powder
A leavening agent like baking powder causes the batter to rise when fried, creating fluffy, pillowy hush puppies. About 1 teaspoon per cup of cornmeal is standard.
Milk & Eggs
Milk and eggs help bind the dry ingredients and add moisture to the batter. Around 1/4 to 1/2 cup milk and 1 egg per cup of cornmeal is typical. Buttermilk is sometimes used for extra tang.
Onion
Finely diced white or yellow onion is one of the most classic hush puppy mix-ins. The onion provides moisture and savory flavor. Around 1/4 cup per cup of cornmeal is standard.
Optional Seasonings
Other herbs, spices, meats or vegetables are often mixed into the batter as well. Common additions include:
– Minced garlic or garlic powder
– Diced jalapeño or cayenne pepper
– Chopped green onions
– Grated cheddar cheese
– Chopped shrimp, crawfish, crab, or catfish
– Finely diced bell peppers
– Chopped fresh parsley or chives
The options for seasoning hush puppy batter are endless, so cooks can get creative.
Standard Hush Puppy Batter Recipe
Here is a basic hush puppy batter recipe:
Ingredients:
| 1 cup | Self-rising white cornmeal |
| 1/4 cup | All-purpose flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking powder |
| 1/4 cup | Minced onion |
| 1 | Large egg |
| 1/2 cup | Whole milk |
| 1/4 cup | Vegetable oil for frying |
Instructions:
- In a medium bowl, whisk together the cornmeal, flour, salt, and baking powder until blended.
- Add the minced onion, egg, and 1/4 cup of the milk. Stir just until combined into a thick, moist batter.
- Heat at least 2 inches of oil in a Dutch oven or deep fryer to 350°F.
- Drop tablespoon-sized scoops of the batter into the hot oil. Fry in batches without crowding for 2-3 minutes per side, until golden brown.
- Drain the fried hush puppies on a paper towel-lined plate. Serve warm.
This makes around 14 medium-sized hush puppies. The batter can be refrigerated for up to 3 days before frying. Add more milk as needed to thin the batter if it thickens up.
How to Adjust Hush Puppy Batter
For Crunchier Hush Puppies:
– Use all cornmeal without flour. The lack of gluten will create a more crumbly, crunchy texture.
– Let the batter sit for 10-20 minutes before frying so the cornmeal can hydrate and soften slightly.
– Fry the hush puppies in batches without crowding so they can crisp up properly.
For Fluffier, Pillowy Hush Puppies:
– Let the batter rest for at least 1 hour in the refrigerator so the baking powder can fully activate.
– Add an extra egg and use buttermilk instead of regular milk for added fluff.
– Use 2 teaspoons of baking powder per cup of cornmeal.
– Fry at a slightly lower temperature, around 325°F.
For More Seasoning:
– Increase the salt to 1 1/2 teaspoons per cup of cornmeal.
– Add 1 minced garlic clove and 1/4 teaspoon cayenne pepper.
– Mix in 1/4 cup grated cheddar cheese for cheesy hush puppies.
– Fold in 2-3 tablespoons minced fresh herbs like chives, dill, or parsley.
To Make Them Heartier:
– Add 3/4 cup cooked rice or small corn kernels to the batter.
– Mix in 1/4 cup cooked, chopped shrimp or canned salmon.
– Swap out 1/4 cup of the cornmeal for masa harina for a hint of corn tortilla flavor.
Serving Suggestions for Hush Puppies
Hush puppies are the perfect crunchy, savory accompaniment to a variety of Southern-inspired dishes:
Seafood
Hush puppies pair perfectly with fried or grilled fish, shrimp, oysters, crab cakes, or catfish. The cornmeal batter complements the light seafood flavors. Tartar sauce or remoulade sauce are classic dipping companions.
BBQ
A plate of hush puppies can round out pulled pork, beef brisket, smoked chicken, or any other barbecue entrée. Their slight sweetness balances smoky, spicy BBQ flavors.
Fried Chicken
For a Southern feast, fried chicken just calls for hush puppies and collard greens on the side. The crispy-crunchy textures pair nicely together.
Chili or Stews
Add a few hush puppies to a bowl of beef chili, venison stew, or vegetable soup or stew. They can soak up the rich sauces just like croutons or bread.
Salads
For an unconventional take, crumble cooled hush puppies over salads for the crunch factor. Their corn flavor works great in a wedge salad or chicken salad.
Storing and Reheating Hush Puppies
To keep hush puppies at their crispy, crunchy best:
– Store completely cooled hush puppies in an airtight container for up to 3 days. The crunchy exterior will soften over time.
– To reheat, place hush puppies on a baking sheet in a 300°F oven for 4-5 minutes until warmed through. This will help revive the crispiness.
– Hush puppies are best eaten fresh and hot the day they are made. The batter itself will keep in the fridge for 2-3 days.
– Frozen hush puppies can be reheated in the oven from frozen, which helps maintain the crunchy crust.
– Don’t microwave hush puppies, as it will create a soft, rubbery texture.
History of Hush Puppies – The Shoe!
Interestingly, the beloved casual shoe known as the “hush puppy” gets its name from the fried cornball appetizer! In the late 1950s, a team of designers at the Wolverine Shoe Company were eating hush puppies during a brainstorming session. When someone commented that the fried fritters were “quiet and unobtrusive,” the designers came up with the name “hush puppies” for their new line of casual bark shoes.
Wolverine launched their hush puppy shoes in 1958, and the unexpected name combined with the comfortable style made them a runaway success. So the history of the hush puppy appetizer and shoe are forever linked by this quirky story of their shared name. Both remain iconic Southern symbols to this day.
Conclusion
With just a few pantry staple ingredients like cornmeal, flour, and onion, hush puppy batter comes together easily. Add eggs, buttermilk, and seasoning to form a thick, scoopable batter. Deep frying at 350°F creates irresistible golden brown hush puppies with a crispy exterior and fluffy interior. Adjust the ratio of ingredients to make the texture crunchier or fluffier. Serve hush puppies alongside Southern favorites like fried fish, barbeque, fried chicken, or chili for the perfect crunchy complement. Their sweet corn flavor and pillowy texture have made hush puppies a cherished Southern staple.